CN104187434A - Modified germinated brown rice extrusion puffed food and processing method thereof - Google Patents
Modified germinated brown rice extrusion puffed food and processing method thereof Download PDFInfo
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- CN104187434A CN104187434A CN201410372996.9A CN201410372996A CN104187434A CN 104187434 A CN104187434 A CN 104187434A CN 201410372996 A CN201410372996 A CN 201410372996A CN 104187434 A CN104187434 A CN 104187434A
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- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 238000001125 extrusion Methods 0.000 title claims abstract description 27
- 238000003672 processing method Methods 0.000 title abstract description 4
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- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a modified germinated brown rice extrusion puffed food and a processing method thereof and relates to the technical field of food processing. The food comprises the following components by weight parts: 50-90 parts of corn flour, 10-50 parts of modified germinated brown rice flour, 0-10 parts of corn starch, 0-10 parts of seasoner, 0-2 parts of calcium carbonate, 0-2 parts of monoglyceride, 0-2 parts of soya bean lecithin and 0-2 parts of edible colloid. By utilizing the processing method, continuous and efficient features of extrusion puffing are kept, the taste of germinated brown rice processed food is improved, and the problem of retention of functional ingredients in the processing of the germinated brown rice extrusion puffed food is solved.
Description
Technical field
What the present invention relates to is food processing technology field, is specifically related to a kind of method of modification sprouted unpolished rice extrusion and puffing food made and processing thereof.
Background technology
Paddy is one of main cereal crops of China, paddy has been removed rice husk, seed coat, aleurone and rice embryo etc. in fine finishining process, and to obtain highed milled rice be the edible rice of people, but most of functional nutrient composition of paddy is but included in plumule and seed coat, this has just caused edible grain resource to waste up to 10-20%.Brown rice is to have retained plumule and seed coat, has just removed rice husk, so the nutritive value of brown rice is far away higher than highed milled rice.Brown rice contains rich in protein, fat, dietary fiber, vitamin and mineral matter, can provide compared with more fully nutrition of rice, in addition, also has the plurality of health care functions factor, 100 kinds of bioactie agents with various functions as nearly in glutathione, GABA, γ-Hi-Z, rice bran lipopolysaccharides, phytic acid etc.But, due to the existence of chaff skin portion, brown rice has a kind of unhappy smell of chaff, and, in brown rice chaff layer, the cellulose of high-load and compound thereof make brown rice palatability, processability, digestibility all very poor, thereby make extensively eating and be subject to certain limitation of brown rice.
In brown rice, contain a large amount of enzymes, as amylase, maltose, cellulase, hemicellulase, protease, lipase, phytase etc.In the time of brown rice germination, a large amount of proenzymes of its inside are activated and discharge, and a series of Physiology and biochemistries have occurred and changed.Some chemical compositions are degraded by enzyme, synthetic new material, and other chemical compositions can shift, and produce new tissue.In Compendium of Material Medica, record, " rice sprout can fast spleen appetizing, lower gas and in, promoting digestion and removing indigestion ", can treat anorexia, indigestion etc.Modern study shows, compared with brown rice, the nutritive value of sprouted unpolished rice greatly improves, and the nutritional labeling that human body can not digest also can effectively be digested and assimilated, physiological activator is more, abundanter simultaneously, and particularly alpha-aminobutyric acid content significantly raises.After brown rice germination, Cortical fiber is softened by enzymolysis, cellulose in brown rice, hemicellulose after Partial digestion, not only mouthfeel improve, easily digested, hydrolysate also has the effect of stable and thickening to food system; In brown rice cortex, phytate and phytase exist simultaneously.Utilize endogenous phytase or the additional phytase of brown rice self, impel the phytate hydrolysis in brown rice under certain condition, its product inositol is extraordinary functional components, and the while becomes with phytic acid in conjunction with trace elements such as Mg, the K of state existence, Ca, Zn, Fe under the effect of phytase, to change into free state; In addition, VB1, VB2, VB6, VH, VE, VPP, pantothenic acid equal size also increase to some extent.But traditional germinating process of brown rice length consuming time, the effect of endogenous enzymes promotes limited to the edible quality of brown rice.
Extrusion is widely used in cereal foods and produces, green high-efficient, and relevant process technology technique also reaches its maturity.But the processability, the palatability that cause due to the high fiber content in brown rice and sprouted unpolished rice are poor, and be limited to the effect of high temperature, high pressure and high shear force in conventional extruded expanding processing process, cause the reasons such as the retention rate of functional components in brown rice and sprouted unpolished rice process is low, brown rice and sprouted unpolished rice are applied to to produce extrusion and puffing food made still less.
Summary of the invention
For the deficiency existing in prior art, the present invention seeks to be to provide a kind of method of modification sprouted unpolished rice extrusion and puffing food made and processing thereof, both kept the feature of extrusion self continuous high-efficient, can further improve again the mouthfeel of sprouted unpolished rice processed food, solve the retention problem of functional components in sprouted unpolished rice extrusion and puffing food made process.
To achieve these goals, the present invention realizes by the following technical solutions: a kind of modification sprouted unpolished rice extrusion and puffing food made, comprise the component of following weight proportioning: corn flour 50-90 part, modification germination brown rice powder 10-50 part, cornstarch 0-10 part, flavoring 0-10 part, calcium carbonate 0-2 part, monoglyceride 0-2 part, soybean lecithin 0-2 part, edible colloid 0-2 part.Described flavoring can be one or both and the two or more mixture in salt, monosodium glutamate, granulated sugar, chilli powder, tomato meal or flavoring essence, and its addition adds by the routine requirement of food production.
The processing method of described a kind of modification sprouted unpolished rice extrusion and puffing food made, the steps include: the preparation of (1) modification germination brown rice powder: brown rice is immersed in the mixed enzyme solution of cellulase and pectase (0.2g/L), carry out ultrasonic processing 0.5h with ultrasonic device, supersonic frequency is 40kHz, power 30W, controlling temperature is 35 DEG C.Then biology enzyme liquid is separated with brown rice, the brown rice after separating is washed and is placed in the phosphate buffer containing the calcium chloride of 0.05% clorox, 0.1mmol/L, pH5.0 and cultivate germination 36h, by the brown rice after germinateing drain away the water, be dried, abrasive dust.Gained modification germination brown rice powder is crossed 80 mesh sieves.
(2) modification germination brown rice powder step (1) being made mixes with corn flour, cornstarch, calcium carbonate, flavoring etc., injects extruder and carries out extrusion, obtains described modification sprouted unpolished rice extrusion and puffing food made.Wherein, described extruder is twin-screw extruder, draw ratio 40: 1, and front Builking cavity is cooking zone, rear Builking cavity is cooling zone, supercritical CO
2fluid, in high pressure conditions, injects rear fluffing zone.
In production process, material water in advance and steam, in the lower pretreatment that imposes a condition, then make the complete gelatinization of starch by the steaming stage (120 DEG C) of extruder, and dough is admitted to cooling section and is cooled to below 100 DEG C afterwards.At the ad-hoc location of cooling segment, supercritical carbon dioxide is injected into boiling and crosses in also cooling dough, and under extruder internal pressure, temperature, shear action, carbon dioxide is distributed in dough.When material is extruded after die orifice, along with the release of pressure, supercritical carbon dioxide becomes gas, discharges into the atmosphere, thereby forms porosity and looseness shape product.
The present invention has following beneficial effect:
1. due to the injection of supercritical carbon dioxide, expanded operating temperature reduces greatly, thereby has weakened Maillard reaction, has reduced the loss of nutritional labeling, makes product color lighter.In puffing process, supercritical carbon dioxide has well swelling, penetrating power to the macromolecule component such as dietary fibre, starch, and the thermal sensitivity trophic function composition in food material is had to good protective effect.Meanwhile, thisly make the distribution of bubble in product very even based on the expanded of carbon dioxide, being uniformly distributed of a large amount of microporous bubbles, also makes the Extrusion Products expanding based on supercritical carbon dioxide have crisp mouthfeel and longer crisp time of guarantor.
2. in modification sprouted unpolished rice preparation process, in ultrasonic wave and inside and outside source enzyme, under effect, can effectively decompose the fibre composition of lax brown rice chaff skin, reduce the brown rice germination time, improve the palatability of sprouted unpolished rice, processability and digestibility, improved the quality of brown rice simultaneously.
3. the method for the invention had both kept the feature of extrusion self continuous high-efficient, can further improve again the mouthfeel of sprouted unpolished rice processed food, solved the retention problem of functional components in sprouted unpolished rice extrusion and puffing food made process.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with detailed description of the invention, further set forth the present invention.
Embodiment 1: 83 parts of corn flour, 10 parts of modification germination brown rice powders, 6 parts of flavorings, 0.2 part, calcium carbonate, 0.2 part of monoglyceride, 0.2 part, lecithin, 0.4 part of carragheen.The addition of water is 24% of described mixture total weight, and supercritical carbon dioxide intake is 1% of input material, and screw speed is 200RPM.
Embodiment 2: 63 parts of corn flour, 25 parts of modification germination brown rice powders, 5 parts of cornstarch, 6 parts of flavorings, 0.2 part, calcium carbonate, 0.2 part of monoglyceride, 0.2 part, lecithin, 0.4 part of sodium carboxymethylcellulose.The addition of water is 28% of described mixture total weight, and supercritical carbon dioxide intake is conveying 1.5%, and screw speed is 150RPM.
Embodiment 3: 43 parts of corn flour, 40 parts of modification germination brown rice powders, 10 parts of cornstarch, 6 parts of flavorings, 0.2 part, calcium carbonate, 0.2 part of monoglyceride, 0.2 part, lecithin, 0.4 part of carragheen, sodium carboxymethylcellulose mixed powder.The addition of water is 32% of described mixture total weight, and supercritical carbon dioxide intake is conveying 0.5%, and screw speed is 250RPM.
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (7)
1. a modification sprouted unpolished rice extrusion and puffing food made, it is characterized in that, comprise the component of following weight proportioning: corn flour 50-90 part, modification germination brown rice powder 10-50 part, cornstarch 0-10 part, flavoring 0-10 part, calcium carbonate 0-2 part, monoglyceride 0-2 part, soybean lecithin 0-2 part, edible colloid 0-2 part; Described flavoring can be one or both and the two or more mixture in salt, monosodium glutamate, granulated sugar, chilli powder, tomato meal or flavoring essence, and its addition adds by the routine requirement of food production.
2. the method for the processing of a kind of modification sprouted unpolished rice extrusion and puffing food made according to claim 1, is characterized in that, its preparation process is: the preparation of (1) modification germination brown rice powder; (2) modification germination brown rice powder step (1) being made mixes with corn flour, cornstarch, calcium carbonate, flavoring etc., injects extruder and carries out extrusion, obtains described modification sprouted unpolished rice extrusion and puffing food made; Wherein, described extruder is twin-screw extruder, draw ratio 40: 1, and front Builking cavity is cooking zone, rear Builking cavity is cooling zone, supercritical CO
2fluid, in high pressure conditions, injects rear fluffing zone.
3. the method for the processing of a kind of modification sprouted unpolished rice extrusion and puffing food made according to claim 2, it is characterized in that, the preparation method of described modification germination brown rice powder is: brown rice is immersed in the mixed enzyme solution of cellulase and pectase, carry out ultrasonic processing 0.5h with ultrasonic device, supersonic frequency is 40kHz, power 30W, controlling temperature is 35 DEG C; Then biology enzyme liquid is separated with brown rice, the brown rice after separating is washed and is placed in the phosphate buffer containing the calcium chloride of 0.05% clorox, 0.1mmol/L, pH5.0 and cultivate germination 36h, by the brown rice after germinateing drain away the water, be dried, abrasive dust; Gained modification germination brown rice powder is crossed 80 mesh sieves.
4. the method for the processing of a kind of modification sprouted unpolished rice extrusion and puffing food made according to claim 2, it is characterized in that, bulking machine draw ratio in described step (2) 40: 1, front Builking cavity is cooking zone, temperature is 120 DEG C, rear Builking cavity is cooling zone, and temperature is lower than 100 DEG C, supercritical CO
2fluid, in high pressure conditions, injects rear fluffing zone, and its intake is the 0.5-2% of conveying amount.
5. the method for the processing of a kind of modification sprouted unpolished rice extrusion and puffing food made according to claim 1, it is characterized in that, comprise the component of following weight proportioning: 83 parts of corn flour, 10 parts of modification germination brown rice powders, 6 parts of flavorings, 0.2 part, calcium carbonate, 0.2 part of monoglyceride, 0.2 part, lecithin, 0.4 part of carragheen; The addition of water is 24% of described mixture total weight, and supercritical carbon dioxide intake is 1% of input material, and screw speed is 200RPM.
6. the method for the processing of a kind of modification sprouted unpolished rice extrusion and puffing food made according to claim 1, it is characterized in that, 63 parts of corn flour, 25 parts of modification germination brown rice powders, 5 parts of cornstarch, 6 parts of flavorings, 0.2 part, calcium carbonate, 0.2 part of monoglyceride, 0.2 part, lecithin, 0.4 part of sodium carboxymethylcellulose; The addition of water is 28% of described mixture total weight, and supercritical carbon dioxide intake is conveying 1.5%, and screw speed is 150RPM.
7. the method for the processing of a kind of modification sprouted unpolished rice extrusion and puffing food made according to claim 1, it is characterized in that, 43 parts of corn flour, 40 parts of modification germination brown rice powders, 10 parts of cornstarch, 6 parts of flavorings, 0.2 part, calcium carbonate, 0.2 part of monoglyceride, 0.2 part, lecithin, 0.4 part of carragheen, sodium carboxymethylcellulose mixed powder; The addition of water is 32% of described mixture total weight, and supercritical carbon dioxide intake is conveying 0.5%, and screw speed is 250RPM.
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| CN107080160A (en) * | 2017-04-28 | 2017-08-22 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of full cereal instant black rice powder processing method for reducing active material loss |
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| CN107212310A (en) * | 2017-05-23 | 2017-09-29 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of bulk dried fish and preparation method thereof |
| CN109845963A (en) * | 2019-01-25 | 2019-06-07 | 唐玉乐 | A kind of preparation method of spirulina polysaccharide rice flour |
| CN111602766A (en) * | 2020-04-20 | 2020-09-01 | 东北农业大学 | Supercritical CO2Method for inactivating rice bran lipase by extrusion and puffing |
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| CN105231111A (en) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof |
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| CN106434142B (en) * | 2016-11-04 | 2020-01-31 | 孝感麻糖米酒有限责任公司 | Process for brewing low-sugar rice wine |
| CN107080160A (en) * | 2017-04-28 | 2017-08-22 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of full cereal instant black rice powder processing method for reducing active material loss |
| CN107080160B (en) * | 2017-04-28 | 2021-01-01 | 广东省农业科学院蚕业与农产品加工研究所 | Whole grain instant black rice flour processing method capable of reducing active substance loss |
| CN107183577A (en) * | 2017-05-23 | 2017-09-22 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of bulk dace of local flavor is dry and preparation method thereof |
| CN107212310A (en) * | 2017-05-23 | 2017-09-29 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of bulk dried fish and preparation method thereof |
| CN109845963A (en) * | 2019-01-25 | 2019-06-07 | 唐玉乐 | A kind of preparation method of spirulina polysaccharide rice flour |
| CN111602766A (en) * | 2020-04-20 | 2020-09-01 | 东北农业大学 | Supercritical CO2Method for inactivating rice bran lipase by extrusion and puffing |
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